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This Torta ahogada recipe is a crusty bread torta filled with refried beans and avocado, and drowned in a spicy chile de arbol salsa. Recipe from Vegan Mexico Cookbook.
Servings 2 tortas
- 2 Bolillo rolls or 6-inch long baguettes, split in half about 3/4 of the way
- 1 cup Refried beans, using black beans, or store-bought refried black beans
- 1 Ripe Hass avocado, pitted, peeled, and cut into 1/4-inch thick slices
Sauce: (WARNING: See note)
- 30 Chiles de árbol, stemmed, seeded, and rehydrated
- 3 Cloves of garlic
- 3/4 cup White vinegar (white balsamic works best)
- 1 cup Water
- 1 tsp. Dried Mexican oregano
- 1/2 tsp. Ground cumin
- 1/2 tsp. Freshly ground black pepper
- 1/8 tsp. Ground cloves
- 1 tsp. Salt
- 2 Radishes, thinly sliced
- 8 to 12 White pickled onions, separated into rings, or raw white onion rings (see note)
- Lime wedges
In a blender or food processor, puree the rehydrated chiles de árbol, garlic, vinegar, water Mexican oregano, cumin, pepper, cloves, and salt. (Strain if you want a very smooth sauce.) Pour the sauce over the sandwiches. Garnish the sandwiches with the sliced radishes and pickled onions and serve with lime wedges. Eat these tortas with a fork and lots of napkins.
WARNING: This sandwich is hot, really hot! For a less spicy version omit the water and add 1 to 3 cups of crushed fire-roasted tomates to the salsa and omit or decrease the chiles de árbol to your taste.
Another option is to make two sauces, a non-spicy tomato sauce and the chile de árbol sauce. This way you can drown your torta in the non-spicy tomato sauce and drizzle some of the árbol sauce on top.
You can find a recipe for pickled onions here and one for refried beans here.